Most of the chestnuts sold here are from foreign parts (Italy or China); while these keep pretty well on their long journey, it's nicer to eat local ones that are even fresher and sweeter.
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I thought about a paella but knew I'd deploy too many flavors that could mask the key ingredients. Risotto, then, seemed the way to go.
Chestnuts roasting on an open fire... We get it. But there are so many more ways to eat these nuts.
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